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1
In a small saucepot combine the anise seed, fennel seed, and caraway seeds, with all the water.
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2
Simmer covered for 7 minutes, then cool to lukewarm.
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3
Measure the warm liquid there should be 1 1/2 cups, if not add water to measure.
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4
Place this liquid in large mixer bowl.
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5
Add molasses, brown sugar, salt, oil, rind, whisk well.
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6
Whisk the yeast into cooled seed mixture.
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7
Add rye flour, beating until smooth.
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8
Gradually add the all purpose flour and continue to blend, whether with mixer paddle or with a wooden spoon.
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9
Allow to rest 20 minutes.
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10
Knead stiff dough until smooth.
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11
Grease a large bowl, and roll dough into a ball.
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12
Grease the ball of dough.
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13
Cover tightly with saran wrap and allow to rise until double in a warm area.
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14
Punch down when doubled and divide into two pieces.
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15
Form each into a large round loaf.
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16
Grease a large baking sheet with shortening, and then sprinkle with cornmeal.
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17
Place dough well apart onto the sheet.
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18
Allow to rise until almost doubled.
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19
Preheat oven 375 degrees F.
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20
Make a large slash on tops of loafs.
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21
Bake 35 minutes or until done.
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22
When done breads should sound hollow from the bottoms, and dark and crusty.
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23
NOTE:: when I use rye or whole wheat bread I always add another tablespoon gluten to my flours.
